QUICK AND EASY CILANTRO LIME MARINADE
Provided by Layla
Time 5m
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
- For a less spicy version, remove the inside of the jalapeno and wash it under cold water and be sure not to get any of it in your eyes. Store the marinade in the fridge for up to one week.
EASY NO-FAIL LEMON CHICKEN MARINADE
This just might be the best chicken marinade, ever. It's incredibly versatile. Use for marinating chicken, turkey, pork, fish, shrimp, tofu or vegetables. When marinating meats and poultry, marinate at least 1 hour or overnight. When marinating something more delicate like fish, you only need to marinate 1 to 2 hours. You can also use this to baste while cooking or grilling, if you plan to do this, simply set a portion of the prepared marinade aside for basting. **This makes enough to marinate 2 to 2 ½ pounds of chicken.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 10m
Yield Makes approximately 1/2 cup
Number Of Ingredients 9
Steps:
- Whisk lemon juice, olive oil, mustard, salt, red pepper flakes and black pepper together until the salt has dissolved. Stir in the garlic, lemon zest and herbs (if using). Refrigerate and use within 1 to 2 hours.
- To marinate chicken, add the marinade and chicken to a resealable food-safe bag or container and marinate in the refrigerator. Since this is so flavorful, even 20 minutes will work wonders. We don't recommend marinating more than a day in advance since the lemon in the marinade can cause the chicken to toughen.
Nutrition Facts : ServingSize 1/4 cup, Calories 138, Protein 1 g, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 0 mg
CILANTRO & LEMON MARINATED CHICKEN KABOBS
Cook the onions first so there's plenty of room on the grill for the chicken skewers. Give the whole platter a spritz of lemon for a sunshiny delight. -Moumita Ghosh, Kolkata, West Bengal
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally., Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges.
Nutrition Facts : Calories 224 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 651mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
LEMON CILANTRO CHICKEN
This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.
Nutrition Facts : Calories 328 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 864mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
CILANTRO-GARLIC-LEMON SAUCE FOR STEAK
Make and share this Cilantro-Garlic-Lemon Sauce for Steak recipe from Food.com.
Provided by pink cook
Categories Sauces
Time 10m
Yield 1/2 cup, 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth and serve steak drizzled with sauce.
Nutrition Facts : Calories 494.3, Fat 54.2, SaturatedFat 7.5, Sodium 2334.9, Carbohydrate 4.4, Fiber 0.8, Sugar 0.9, Protein 0.7
LEMON-CILANTRO MARINADE
Make and share this Lemon-Cilantro Marinade recipe from Food.com.
Provided by Chef LL
Categories Mexican
Time 50m
Yield 2 fillets, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- whisk first 4 ingredients together. lay fish in a shallow baking dissh and season with salt and pepper. marinate the fish for just 5 minutes.
Nutrition Facts : Calories 65.6, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 105.2, Carbohydrate 6.1, Fiber 0.4, Sugar 1.8, Protein 0.3
THE ONLY MARINADE YOU'LL EVER NEED
If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean.
Provided by Steven Raichlen
Categories Sauce Herb Marinate Backyard BBQ Summer Tailgating
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.
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